Dessert, Egg Recipes

A moist Bundt cake blending vanilla mix with pistachio pudding and whiskey, studded with cherries, walnuts, and chocolate chips. Topped with a simple vanilla glaze.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

German wine cream dessert with dry white wine, eggs, and citrus zest creates an airy, custard-like treat perfect for elegant dinner parties or romantic dinners.

Old-fashioned egg custard pie with a silky, nutmeg-spiced filling in a flaky pastry crust. A simple five-ingredient custard that bakes smooth with the classic knife-clean test.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Almond slices are loaded with chopped almonds in an oil-based dough and sliced warm. A pareve mandelbrot-style cookie that travels well, keeps for weeks, and gets better with time.

Old-fashioned mace cake baked in a bundt pan with butter, five eggs, and a full teaspoon of mace for a warm, nutmeg-like flavor. Simple and elegant.

Oat bran raisin cookies with rolled oats, brown sugar, walnuts, and the option to swap raisins for chocolate chips. A hearty, fiber-rich drop cookie with a chewy texture.

Southwestern impossible pie layered with black beans, corn, cheddar, and scallions in a self-forming Bisquick crust. No rolling pin needed. A quick crustless pie that makes its own bottom layer.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Jewelled fruitcake studded with candied cherries, pineapple, dried apricots, and pecans in a mincemeat batter with sweetened condensed milk. A festive holiday cake.

Pistachio bundt cake marbled with chocolate syrup, built on a yellow cake mix and pistachio pudding base. A vintage doctored cake mix bundt with a beautiful green-and-brown swirl.

A from-scratch layer cake with 16 melted Snickers bars and peanut butter folded into a fluffy buttermilk batter. Topped with whipped cream for the ultimate candy bar cake.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Chewy fig bars made with dried figs, brown sugar, lemon zest, and vanilla in a simple one-pan batter. A homemade alternative to store-bought fig cookies with real fruit flavor.

Moist bundt cake spiked with apple schnapps, applesauce, and warm spices. Raisins and nuts add texture. Beat for 4 minutes total for ultra-tender crumb. Great for fall gatherings or holiday gifting.